Garden Vegetable Salad Rolls with "Peanut" Dipping Sauce

Course: Appetizer, Main Course
Cuisine: American
Keyword: Garden Vegetable Salad Rolls with "Peanut" Dipping Sauce
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2
Calories: 252 kcal
Author: Megan Gilmore

These garden vegetable salad rolls are the perfect gluten-free alternative to the traditional lunch wrap



  • 8 romaine leaves
  • 1 bell pepper , sliced
  • 1/2 cucumber , sliced
  • 2 carrots , shredded
  • 1 avocado , sliced
  • 4 sheets of rice paper*
  • 1 batch Creamy Thai "Peanut" Dressing , for serving


  1. These rolls are easy to make once you have your filling ingredients prepared. To make each roll, simply wet a sheet of rice paper with warm water and lay it on a flat working surface, like a cutting board. Arrange two lettuce leaves, several bell pepper and cucumber slices, 1/4 of an avocado, and some shredded carrots in the center of the rice paper, making sure to not get too close to the edges of the paper. (The first wrap I made I used WAY too many ingredients, but it still rolled up okay-- these are hard to mess up!)
  2. Fold the sides of the rice paper in towards the middle, then grab the bottom of the rice paper and roll it towards the top, like you're rolling up a burrito. The paper should be flexible and sticky, so when you get to the end it should stick together and seal shut.
  3. Use a sharp knife to slice the roll sushi-style, then serve with my Creamy Thai "Peanut" Dressing as a dip!

Recipe Notes

I used brown rice paper because Whole Foods was sold out of the white rice version. I've heard the white rice version has a better texture and is easier to work with, so I recommend looking for the white rice version if it's available to you. However, the brown rice paper worked fine for me, too!